All the Teas of India:

India has concentrated on growing the black teas that are so popular in Great Britain. The teas are named for the regions of the country in which they are grown: Assam and Darjeeling in the northeast and Nilgiri in the south.

Assam was cultivated from the indigenous plants growing wild in the country. The best of these teas are strong, well rounded and malty with rich aroma and flavor, and a deep red liquor. Usually drunk with milk and sugar.

Darjeeling at 6,000 feet above sea level, boasts at least 68 tea gardens. The growing conditions are near perfect: cool, moist climate, high altitude, sufficient rainfall, well drained sloping landscape, and soil rich in minerals.. Darjeeling teas are the finest and the most interesting of the Indian teas.

First Flush - The much acclaimed first flush plucked in April is known for its astringency and flowery taste. First flush is similar to green tea. in that the brew is light and slightly green. As with green tea, this tea is drunk without milk and sugar.

Second Flush - Leaves harvested from May onward, produce a rounder, mellower liquor with more color. Considered by some to be superior to first flush.

Monsoon - Teas picked from July to September are stronger and used primarily for blending.

Autumnal - Darjeeling, harvested in October and November has a light copper liquor and delicate flavor. These teas may be drunk with or without milk and sugar.

Nilgiri is the third major tea producer in India. Often bright and fruity, Nilgiri is similar to Ceylon teas grown in nearby Sri Lanka. It has good body without being heavy and a fragrant aroma. Can be drunk with milk and sugar or by itself.

India is now producing some excellent organic teas, including Darjeeling greens, which are described in our Organic Teas section.

The Leaf Is All: Leaf Grading

In our Fall 1999 catalog we discussed typical leaf treatment in the manufacture of black teas. Traditional steps are plucking (harvesting the leaves), withering (moisture extraction), rolling (releasing juices and enzymes), and fermentation (developing flavor, aroma, strength, and caffeine). Once the processing is complete, the leaves are graded. Grading is complex, inexact, and helpful when choosing a black tea that you aren't familiar with.

The detailed system described below pertains mainly to Indian and Sri Lankan teas, but all teas can be systematized by four broad categories of Whole Leaf, Broken Leaf, Fannings, and Dust.

The basic grading term is "Pekoe" which is related to the Chinese word "Pak-Ho" which means "white hair" and refers to the silvery down on new leaves. Orange may refer to the orange blossoms used by the Chinese to flavor the leaves. Today orange pekoe describes leaves - the best tender leaves plucked from the tips of the plant's young shoots.

The finished leaf is sorted into whole leaf - pekoe (P) or broken leaf - broken pekoe (BP). The term “golden tips” is used as evidence of the newest growth. The term “tippy” also refers to this evidence of new, tenderest shoots.

Whole Leaf Grading